Tipsy Pumpkin Dessert

preparation

• Peel and core the pumpkin and cut into small cubes, quarter the apples, remove the core, dice, stone and chop the plums, whisk the sambuca and coffee liqueur with cornstarch

preparation

• Caramelize the sugar, deglaze with water and bring to the boil while stirring so that the sugar is dissolved again

• Add the pumpkin and apple pieces and simmer for 6-7 minutes over a low heat

• Now add the plums and grapes and simmer for another 2 minutes

• Stir in the bound alcohol and let it boil down a little

• If necessary, regulate the consistency by adding water

Serve

• Serve with Kaiserschmarrn and an ice cream scoop